Raspberry and Italian Meringue Choux Buns

Name: Raspberry and Italian Meringue Choux Buns (Bignè alla Crema con Lamponi e Meringa)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: Serves: 6
Cuisine: Italian
Ingredients: 60 g unsalted butter; 1 tbsp freeze-dried raspberry powder; A few basil leaves; 90 g 00 flour & 3 eggs; 2 drops vanilla extract; 30 g plain flour, sifted; 100 g sugar; ½ unwaxed lemon, peel; 120 g raspberries; 200 g berry coulis (see panna cotta recipe); 60 g each sugar & plain flour; 50 g unsalted butter, softened; 500 ml whole milk; 250 g sugar & 50ml water; 75 ml each water & milk; 125 g egg whites; 4 egg yolks

Bignè alla Crema con Lamponi e Meringa

Preparation info

Serves:
6

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

A custard-filled choux bun is an all-time classic, with different variations found across many European cuisines, including Italian. Here, I’ve elevated a classic choux bun to a plated dessert with ingredients that always work beautifully together.

Ingredients

For the craquelin

50 g unsalted butter, softened
2 drops vanilla extract
60

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

For the craquelin and crème pâtissière

Beat the butter with the sugar and vanilla until smooth, then add the sifted flour and a pinch of salt. Mix until combined. Wrap the dough in cling film and refrigerate for 2 hours. After chilling, roll the craquelin between two sheets of parchment until about 2mm thick. Cut out 4–5cm circles using a pastry ring and st